Ingredients
- 1/4 cup olive oil
- 1-1/2 teaspoons finely chopped garlic
- 2 tablespoons finely chopped onion
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2 tablespoons finely chopped celery
- Few springs fresh parsley very finely chopped
- 3 ounces chablis wine at room temperature
- 4 medium tomatoes very finely chopped
- 2 tablespoons clam base
- 42 jumbo scallops
- 18 whole canned artichoke hearts drained and quartered
- 2 pounds linguine cooked al dente
- Freshly grated parmesan cheese for garnish
Description
ARTICHOKE AND SCALLOP LINGUINE This Recipe Came From An Estate Sale. I Obtained It When I Purchased The Family Collection From The Greene Estate In Mesquite, Texas In 1991.
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